Introduction

This easy Christmas Cake is a moist, flavorful fruit cake perfect for the holidays. Packed with soaked dried fruits and warm spices, it makes a lovely centerpiece and pairs beautifully with custard or a sweet glaze.

The image shows a round cake with a quilted white fondant covering decorated with small silver beads at the intersections. One slice is removed, revealing a dark, dense cake layer filled with small bits of fruits or nuts inside. The top of the cake is covered with a dusting of powdered sugar and a cluster of fresh, dark red cherries with stems. A few cherries sit on the white marbled surface around the cake, which rests on a round pale stone serving board. The background is blurred with warm lights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g / 10 oz raisins
150g / 5 oz diced dried apricots, chopped 8 mm (1/3″)
75g / 2.5 oz mixed peel, diced 5mm (1/5″)
150g / 5 oz glace cherries, chopped 8 mm (1/3″)
180g / 6 oz dates, diced 5mm (1/5″)
1 cup + 2 tbsp apple juice, OR 1/3 brandy + 2/3 juice
120g / 8 tbsp unsalted butter, softened (1 US stick)
1 1/2 cups dark brown sugar, packed
1/2 cup vegetable oil (or canola, peanut, grapeseed)
3 tbsp molasses or golden syrup
1/2 tsp salt
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
3 large eggs
1/2 tsp baking powder
1 2/3 cups plain flour (all purpose flour)
3/4 cup walnuts, chopped (optional)
500ml / 1 pint pouring custard (homemade or store bought)
250g / 8 oz “ready to roll” marzipan
250g / 8 oz “ready to roll” white fondant
Cherries or other fruit dusted with icing sugar (for decoration)
Drippy white glaze (optional, see Tips & Variations)

Instructions

Step 1: Place the raisins, apricots, mixed peel, glace cherries, dates, and apple juice or brandy mixture in a large microwavable container. Microwave on high for 1 1/2 minutes or until hot.
Step 2: Stir the fruit to coat evenly with the liquid. Cover and set aside for 1 hour to soak and cool.
Step 3: Preheat the oven to 160°C / 320°F (140°C fan). Grease and line a 21-22 cm (8-9″) round cake pan with baking paper, 7 cm (2.75″) tall.
Step 4: Using an electric beater, beat the softened butter and dark brown sugar together until smooth and creamy, about 1 minute on medium speed.
Step 5: Add vegetable oil and molasses, then continue beating until combined.
Step 6: Beat in salt, allspice, cinnamon, nutmeg, and baking powder until fully incorporated.
Step 7: Add eggs one at a time, beating gently until just combined after each addition.
Step 8: Stir in the flour until mostly incorporated, then fold in the soaked fruit mixture (including any remaining liquid) and chopped walnuts if using.
Step 9: Pour the batter into the prepared cake pan. Cover with foil and bake for 2 1/2 hours.
Step 10: Remove the foil and bake for an additional 30 to 45 minutes, or until a skewer inserted into the center comes out clean. Begin checking at 30 minutes.
Step 11: Allow the cake to cool in the pan for 20 minutes, then transfer to a cooling rack until completely cool.
Step 12: Serve plain or decorate with marzipan and fondant, fresh fruit dusted with icing sugar, or a drippy white glaze. Traditional serving is with pouring custard.
Step 13: To serve, cut into thin wedges or cut into 2 cm (0.75″) strips and then into smaller pieces.

Tips & Variations

For a richer flavor, soak the fruit overnight in brandy instead of microwaving for a quick soak.
Replace walnuts with pecans or omit nuts if preferred.
Decorate the cake with a white fondant and marzipan layer for a classic look, or simply dust fresh cherries with icing sugar for an easy and pretty finish.
Make a simple white glaze by mixing icing sugar with a little water or milk—no lemon needed—to drizzle on top for a sweet touch.
Jazz up store-bought custard by stirring in vanilla seed paste before serving.

Storage

Store the Christmas Cake wrapped tightly in foil or in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 3 weeks or freeze for up to 3 months. Reheat slices gently in a warm oven or microwave before serving, especially when serving with custard.

How to Serve

The image shows a round cake covered fully in smooth white fondant with a quilted pattern decorated with small silver beads at each crossing point. The cake has a thick dark brown fruit cake layer hidden under the fondant, visible from a large slice cut out on the left side. The top layer of the cake is covered with fresh, deep red cherries with green stems, lightly dusted with powdered sugar that also spreads over the cake and nearby cherries on a white marble textured surface. The cake sits on a light beige round board, with a soft dark cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cake in advance?

Yes, this fruit cake tastes great when made a few days ahead, allowing the flavors to mature. Keep it stored wrapped well.

What can I substitute for the brandy?

If you prefer a non-alcoholic option, use extra apple juice or any fruit juice you enjoy. The cake will still be moist and flavorful.